Arjmandi Mitra, Otón Mariano, Artés Francisco, Artés-Hernández Francisco, Gómez Perla A, Aguayo Encarna
College of Agriculture and Natural Resources, University of Tehran, Tehran, Iran ; Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia Spain ; Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202 Cartagena, Murcia Spain.
Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202 Cartagena, Murcia Spain.
J Food Sci Technol. 2016 Oct;53(10):3695-3703. doi: 10.1007/s13197-016-2342-5. Epub 2016 Oct 7.
Thermal processing extends the shelf life of fruit and vegetables products by inactivating microorganisms and enzymes. The effect of a pasteurization (P) treatment, 90 ± 2 °C for 35 s, provided by continuous semi-industrial microwave (MW) under different conditions (high power/short time and low power/long time) or conventional pasteurization (CP) on orange-colored smoothies and their changes throughout 45 days of storage at 5 °C were investigated. Results indicated that vitamin C and antioxidant capacity (FRAP) in CP decreased dramatically in comparison with the unheated and MWP smoothies. On the contrary, all heating treatments increased the contents of total phenolic compounds and carotenoids. Based on the sensory quality and microbial counts, the shelf life of all those heated smoothies reached 45 days. No growth was found and all microbial counts were below the European legal limits (2007). MWP as compared to the CP method led to a greater reduction of mesophilic bacteria after 45 days at 5 °C (3.7 log cfu g for CP and 1.6 log cfu g for MWP). The highest power and the shortest time MWP treatments (3600 W for 93 s), resulted into better preservation of FRAP and vitamin C.
热力加工通过使微生物和酶失活来延长水果和蔬菜产品的保质期。研究了在不同条件下（高功率/短时间和低功率/长时间）由连续半工业微波（MW）提供的巴氏杀菌（P）处理（90±2°C，35秒）或传统巴氏杀菌（CP）对橙色奶昔的影响以及它们在5°C下储存45天期间的变化。结果表明，与未加热的和MWP奶昔相比，CP中的维生素C和抗氧化能力（FRAP）显著下降。相反，所有加热处理均提高了总酚类化合物和类胡萝卜素的含量。基于感官品质和微生物计数，所有这些加热奶昔的保质期达到了45天。未发现生长，所有微生物计数均低于欧洲法定限值（2007年）。与CP方法相比，MWP在5°C下45天后导致嗜温菌的减少幅度更大（CP为3.7 log cfu/g，MWP为1.6 log cfu/g）。最高功率和最短时间的MWP处理（3600 W，93秒）能更好地保存FRAP和维生素C。
